Tuesday, April 27

Trying to Get My Core Temperature Back Up with Creamy Artichoke Soup with Crispy Prosciutto

Last week I was in Portland, OR attending the International Association of Culinary Professionals (IACP) annual conference. It was fantastic. I was provoked, enlightened, and inspired. I was also cold.

Unlike San Diego's comfortable 65-75 degree temps, Portland's temps were in the 40's and 50's. Since the sun kept itself hidden, it actually felt like 30's to this perpetually icy-handed foodie.

I refused to bring a fleece. I'm from San Diego. We don't do fleece. So I brought my cute new spring coat and froze.

I also ate a lot of soup. When a group of us went to Portland's famous food carts, they noshed on bratwurst, grilled cheese, and Korean tacos. I ate soup.

When Jeff and I went to a microbrewery, he ordered the elk burger. I ate soup.

This soup is made from the hearts only, the prized part of the artichoke. Once cooked, artichoke hearts are become satisfyingly creamy, making this a luxurious soup. The artichoke hearts' distinctive nutty, earthy flavor is enhanced by fragrant rosemary, tangy Meyer lemon, and rich extra virgin olive oil. I don't need to tell you to eat this with a hunk or two of crusty Italian bread.

1 lemon

4 globe artichokes

1 tablespoon olive oil

1 tablespoon butter

1 leek (only the white bottom), thinly sliced

2 cups peeled, diced red potatoes

1 cup white mushroom, thinly sliced (10 minutes)

1/2 cup dry white wine (5 more min)

4 cups vegetable stock cover partially and cook 20-30 minutes

2 tablespoons fresh rosemary, finely chopped

a few shakes of sea salt

10 cranks of fresh black pepper (blend)

1/2 cup half 'n half or heavy cream (stir in and warm before serving)

1 teaspoon Meyer lemon juice

salt and more black pepper to taste

2 ounces prosciutto

1. Fill a medium bowl with water and the juice of 1 lemon. Cut off the stem and rough base of the artichoke and the top two-thirds of the leaves. Snap off the remaining outer leaves. Using a small spoon, scrape out the fuzzy choke. Using a sharp knife, thinly slice the artichoke heart and place in the bowl of lemon water. Repeat with remaining 3 artichokes.

2. In a large stock pot over medium heat, warm olive oil and butter. Add the leek, potatoes, mushrooms, and artichoke slices (after draining and patting dry). Cook for 10 minutes, stirring occasionally. Add white wine and allow to evaporate (about 5-7 minutes). Add the vegetable stock, rosemary, salt, and pepper, and stir until well combined. Raise heat and bring to a boil. Cover partially and simmer for 20-30 minutes, or until the vegetables are tender.

3. Working in batches, puree the soup until smooth. Return it the pot; stir in the half and half (or cream), Meyer lemon juice, salt and pepper. Keep soup warm over a low heat.

4. Meanwhile, in a medium-size dry skillet over medium heat, add 2 ounces of sliced prosciutto. Cook 30 to 60 seconds, or until just crisp. Remove from heat, and slice into small pieces.

5. Ladle the soup into 4 bowls. Top with1/4 of the crispy prosciutto, a drizzle of extra-virgin olive oil, some freshly ground black pepper and a bit of finely chopped fresh rosemary. Serve immediately.

When I get cold, soup and tea are the only things that can make me warm again. Although I guess a doughnut wouldn't hurt... This soup sounds delicious! I have some artichokes in my fridge that are SCREAMING to be turned into this.

I SO hear you on not being able to warm up. I was in LA last week and it was unusually chilly by the beach. I had to turn my hotel heater on! By the end of the trip my husband was so tired of me talking about how cold I was (as was I:)

This soup looks gorgeous. And while I love soup I often have a hard time making it for a satisfying dinner unless there's some meat involved. The crispy prosciutto is just the ticket!

I actually love the cold and I love soup anytime. I returned to colder and grayer weather in Boston. I thought we had sunny days in Portland? We're actually at 40 something today. I think I'll try this recipe with what I have on hand: some canned artichoke hearts and some dried porcinis..alas no prosciutto.

you know what's funny is that i thought the weather was great there. i came back to rain and a few chilly days here in nyc, although it's supposed to become amazingly warm tomorrow. but the whole time i was thinking that it was pretty decent (except when it kept raining on and off on saturday when i was trying to explore).

Weather just drives us nuts, doesn't it?Heck, I'll enjoy soup just any day and this one looks loverly. I mean artichokes and prosciutto! Yesterday I had a wonderful lentil topped with flash fried leeks that was heaven! ummm but then I was also in Port Townsend and it was cooler than Dallas by a long ways...

This soup looks wonderful! I am always looking for new fun things to do with artichokes, and this sounds excellent! Here in New England it's still chilly too, but I am well into flip-flops and refuse to switch back. So soup is necissary! Thanks!

Artichokes are in full season here.... Maybe, in another 2 weeks, I'll have eaten enough, steamed and leaves dipped in olive oil, to try this soup.... Actually, I'd make it today if I hadn't already eaten all the artichokes.....

There is a bakery/cafe back in Minneapolis that makes an amaaaaaazing artichoke heart soup that I have tried (and failed) to recreate. Yours sounds a bit different, but still delicious. Tomorrow may not be a soup day, but I'm sure I can fit it in soon!